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Creamy Mexican Chocolate Iced Coffee

1 cup whipping cream, divided
6 tablespoons chocolate syrup
2 tablespoons sugar
teaspoon ground cinnamon
3 cups double-strength coffee, cooled to room temperature
Ground cinnamon
Chocolate covered coffee beans, if desired

Whip cup cream to soft peaks, set aside. Combine
remaining 1/2 cup cream, syrup, sugar & teaspoon
cinnamon in a pitcher or bowl. Stir in coffee until
sugar dissolves. Fill 4 glasses with ice; pour coffee
mixture over ice. Top with whipped cream and sprinkle
with cinnamon. Garnish with coffee beans.

Makes four servings.